Tandoori Salmon with Gluten-Free Quinoa

Ingredients

• 4 6oz Salmon fillets
• 2 tablespoons Tandoori spice mix
• 1/2 cup Plain Yogurt (dairy or non-dairy)
• 1 tablespoon Lemon juice
• 1 cup Quinoa
• 2 cups Vegetable broth
• 2 tablespoons Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 4 6oz Salmon fillets, 2 tablespoons Tandoori spice mix, 1/2 cup Plain Yogurt, and 1 tablespoon Lemon juice. Gently toss to ensure all salmon fillets are evenly coated. Let the salmon marinate for at least 15 minutes.
2. 2While the salmon marinates, rinse the 1 cup Quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups Vegetable broth. Bring to a boil over medium-high heat.
3. 3Once boiling, reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, or until all the liquid is absorbed and the quinoa is tender. Let the quinoa rest, covered, off the heat for 5 minutes.
4. 4Preheat your oven to about 205°C (200°C). Arrange the marinated salmon fillets in a single layer on a baking sheet.
5. 5Bake the salmon for 12-15 minutes. The salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
6. 6Fluff the cooked quinoa with a fork. Divide the quinoa among four plates. Top the quinoa with a baked salmon fillet and garnish with 2 tablespoons Cilantro.

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